(chopping)
(playful music)
- Hi, everybody.
It's getting warmer and warmer,
so what are you eating?
What are you cooking these days?
I'm making some cold noodles.
A while ago by one of you guys, in my YouTube audience,
asked this, "Maangchi, memil soba, please.
During the summer hot summer day, we love memil soba."
So memil means buckwheat.
Soba means also buckwheat in Japanese.
So memil memil, it sounds like buckwheat, buckwheat.
And actually, I'm making this recipe all the time,
especially during the hot summer days.
Memil-guksu, buckwheat noodles.
This is a kind of a Japanese style,
but Koreans love this way.
I've never had these noodles in Japan
or a Japanese restaurant,
but Koreans all love to enjoy this way.
When you go to Korean grocery store,
you'll find brown noodles,
made in Japan, made in Korea,
so you'll see a lot of buckwheat noodles
are sold on the shelf.
I choose just any on sale. (chuckles)
Buckwheat is really good for your health,
lowers your cholesterol, blood pressure,
good for your body, healthy food.
First, I'm gonna make wasabi.
In Korean, called gochu-naengi sauce, mixed with water.
So I always use this wasabi powder because it's very cheap.
So one time I buy, I use like one year
but keep in the freezer always.
(spoon tapping)
When I make these noodles, I use daikon.
Daikon, or Korean radish,
always I keep it this way in the refrigerator.
Only two servings I'm making.
(peeler scratching)
About this amount.
(plastic bag crinkling)
I'm going to put this bag into the refrigerator.
(water gushing)
(grater scratching)
(grater banging)
That's around a quarter cup amount.
(spoon scraping)
(knife chopping) Green onion.
You can use two or three green onions.
(knife tapping)
Wasabi, green onion and radish, ground radish.
We finished preparing these three things
and then boil these noodles.
So now I'm boiling water and another thing
I need to put prepare is a gim, the seaweed paper, gim.
I love to eat a lot of gim because gim flavor
really goes well together.
I wanna toast very crispy, so both sides.
(gas flame hissing)
Okay.
(seaweed paper crunching)
(scissors clipping)
(plastic bag crinkling)
So I prepared four things.
Now my water is boiling.
Let's cook noodles.
I'm using these noodles and just for two serving
and you need two bundles, but I need more,
so I use three bundles.
(pan lid clunks)
(water bubbling)
Ok, stir.
Stir well so that these guys
are not going to stick to each other.
And cover. (pan lid clunks)
Seven minutes, seven minutes cooking.
Now I gotta make a dipping sauce, or dipping broth.
Wow.
Easily boiling over
so I'm going to just get rid of this cover
and keep an eye on this, my noodles.
When you go to Korean grocery store
or a Japanese grocery store,
you will see this kind of a sauce,
it called Tsuyu sauce, Tsuyu, and be sure to check out
and read this, it says concentrated,
concentrated and then very, very salty
so you need to add just a little bit
and then add more water.
But this one is kind of a easier way,
but it says Soba Tsuyu, and no dilution necessary.
It says that, but I'm going to dilute
because that's the way that I make these noodles.
Korean way is that we kind of make it less salty
eating like noodle soup.
(liquid sloshing)
Half cup and one tablespoon.
Very cold water, half cup.
This ratio is very good.
So we are going to do just half and half,
divide into two bowls, and radish.
This.
(utensils clink)
green onion.
I'm going to add ice cubes. (ice clunking)
Six minute past.
I think this is good.
Six minutes enough.
When you chew this, it tastes like a little bit like bitter,
but this is good for your body because it's buckwheat.
Turn off, my timer will go off soon.
Let's rinse in cold water.
(water gushing)
(pan clanks)
(noodles scratching)
(pan clunks) (water rushing)
Some ice cubes here (ice clunking)
so that making noodle is more chewy.
(water sloshing)
Make this.
(water sloshing)
Okay, my noodles are here.
So when you make this, this is a really large platter
and I use this method all the time.
This is a gimbal.
When I make gimbap, I use this mat, this is bamboo mat.
The reason we put this mat is that the water, you know,
some water is going through this.
It has to be dried.
See, water is dropping.
This.
This is a little bit more for a nice presentation.
Any noodle dishes, after cooking your noodles,
you gotta eat quickly.
Why? It's going to expand and go soggy. (chuckles)
And then this is sauce is very cold now and let's go.
So this is how simple it is.
I'm going to eat this and I'm going to add some wasabi here,
just a little bit.
Last time I added too much.
Oh, I couldn't enjoy because it's too spicy.
You see, the radish, ground radish is here like this.
And let's eat this from here.
All this.
And just take some dipping
and eat.
Cool and refreshing and delicious and nice
and kind of, you know, cold stuff is a coming
into you on a hot summer day,
this is a really good feeling.
So I hope that you guys enjoy this recipe.
Today I showed you how to make cold memil-guksu,
buckwheat noodles served with dipping sauce.
Enjoy my recipe.
See you next time, bye.
(playful music)